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This brûléed grapefruit recipe showcases caramelized sugars without added refined sugars and cream. Add tossed arugula for a paleo, whole 30, GF, DF lunch.
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Brûléed Grapefruit with Tossed Arugula

This brûléed grapefruit recipe showcases caramelized sugars without added refined sugars and cream. Add tossed arugula for a paleo, whole 30, GF, DF lunch.
Course Appetizer, Breakfast, Dessert, Main Course, Side Dish
Cuisine American, French
Prep Time 8 minutes
Servings 1 person
Author Alicia Pope

Ingredients

Ingredients:

    For the Brûléed Grapefruit

    • 1/2 grapefruit

    For the Tossed Arugula

    • 1 handful of fresh arugula
    • 1/4 tsp lemon juice (juice of about 1/4 lemon)
    • 1/4 tsp olive oil
    • 1 dash salt

    Instructions

    Directions

    • Wash the grapefruit and cut in half. Place grapefruit down, cut-side up
    • Using a small kitchen torch, move the flame close to the exposed flesh of the grapefruit.
    • Starting from the center, slowly move the torch across the grapefruit towards the peel and then back to the center again. Continue in this pattern slowly until you have rotated around the entire fruit.
    • Move slowly and avoid the peel as it will blacken quicker than the fruit

    For the Tossed Arugula

    • Toss arugula, olive oil and salt together in a small bowl.
    • Plate arugula on a small plate and top with grapefruit.
    • Serve and enjoy!

    Notes

    Tools: small kitchen torch (alternatively, use a broiler oven)
    Tips: You don't have to use a blow torch. You can also brûlée the grapefruit in the broiler oven until slightly browned, about 7-8 minutes. This can easily be multiplied to feed any number of guests.